Grilled Peaches…

Grilled peaches with mascarpone, toasted walnuts and drizzled with honey, on a bed of raspberry coulis 😍

Sounds exotic but is a kid’s recipe indeed. Tasted this a few years ago on a skiing holiday and still vividly remember the play of flavours, ever so exquisitely balanced on my palate. Healthy quick dessert, perfect for a Friday evening !!!πŸ‘ΌπŸ‘ΌπŸ‘Ό
Cut peaches into half, take the stone out and place cut side up on a hot grill till it gets slightly charred.
Stuff the peach with a scoop of mascarpone cheese.
Top it with toasted walnuts.
Drizzle with good quality honey.
Serve with any coulis ( pureed berries)

Pumpkin Vetthukozhumbbu

Kalpa’s Vetthukozhumbbu

There is something very exotic with all our regional names for various dishes we make in India….. one particular name that has fascinated me was the Vetthukozhumbbu ( vettu-kozhumb-bbu ) which is basically a classic Iyer recipe for chilli ( vettal) and tamarind based gravy ( kozhumbu). A regular member of Kalpa Sundar’s kitchen and one of my favourite.
Sharing the recipe below, easy, tangy and yummy….



Chop pumpkin into chunky pieces.

Heat oil. Add mustard seeds, dried red chillies, curry leaves, sesame seeds, chana Dal , hing and methi powder.

Add pumpkin pieces and salt.

Add tamarind concentrate .

Add a spoon of sambaar powder.

Add jaggery to taste.

Stir well and serve with hot rice or chapati._Q6A1313

Dahi Aloo ( potato in yoghurt gravy)

Imagine cold dark winter evenings, snuggled in a cosy blanket, watching your favourite soap and a steaming hot bowl ofΒ  comfort food. And by comfort food, there can only be one name at the top, the mighty potato!!! This dish hardly needs anything other than potatoes and yoghurt…easy and quick to make and soul satisfying to say the least!

_Q6A1308A simple dish that goes straight to the heart….

Boil and peel potatoes, cut into big chunks.
Heat oil, add mustard seeds, hing, sesame seeds, kadi patta optional ( the mallu gene insists on adding kadhi patta everywhereΒ πŸ˜‚πŸ˜‚)

Add chilli powder and coriander powder to taste (i usually add a teaspoon full of each)

Add potatoes and stir till it becomes golden brown.

Add yoghurt, salt sugar.

Finally add roasted kasuri methi ( dry fenugreek leaves).

Serve with hot phulka or steamed rice.


Dal Makhani

Ah, for the love of dal makhani !!

This name, for me, conjures up vivid images of the royalty of Tuli International, Nagpur in the early 90s. Dal Makhani used to be their signature dish and I always longed for that taste ever since I came to this country. This is, again, a very easy recipe. Yes, I have used readymade dal makhani masala ( shock horror!!!) but if the end result reminds me of my childhood favourite dish, who am I to complain πŸ™‚



3/4 cup urad dal ( bengal gram) soaked for 4 hours

1/4 cup rajma ( kidney beans) soaked for 4 hours

1 onion chopped

1 tin chopped tomatoes

2 tbsp ginger garlic paste

2 tbsp dal makhani masala ( readymade or home made- recipe at the end)

2 tbsp butter


Pressure cook the dal and rajma till very very soft. Mash well .

Heat oil in a wok, add butter and stir fry the onions till transcluscent. Add tomato puree.

Add 2 tbsp of Dal makhani masala and stir well.

Add boiling water and bring to a boil. Add salt to taste.

Simmer for 30 mins.

Add a dash of cream.

Garnish with chopped coriander.

Serve with hot parathas or steamed rice.


Roast and grind to a fine powder the following ingredients-

1 tsp cumin seeds ( jeera)

3 cloves, 3 green cardamoms, 1 black cardamom ( badi elaichi),1 cinnamon, 1 tsp red chilli powder, 2 pinches nutmeg powder, 1 tsp aamchur, 1 tsp kasuri methi, 1 tsp coriander powder) . Store in a dry tight container.




Chicken in white wine sauce

European cuisine has been the bane of my life! Ask me about any complicated desi food and I can whiff it up in a jiffy. But the thought of even putting together a sandwich fills me with dread. I accidentally made this popular dish ( only 6 steps) and it tastes even better than what you get in the restaurants. The kids were thrilled and soon, both, the dish and me, acquired cult status in the kitchen πŸ™‚



Chicken fillets 2 ( whole or cut into chunks)

Mushrooms 2 cups sliced

Onion 1 medium size, chopped

Chicken stock 3 cups

White wine, preferably dry 1 cup

Double cream 1 cup

Basil – few sprigs finely chopped


Heat oil in a non stick pan, add chicken fillets and fry till golden brown.

Pour the stock over it till it is covered, close lid and allow to cook for 30 mins till done.

Heat butter in another pan, saute the onions and mushrooms till soft.

Pour the white wine and allow it to bubble vigorously till it reduces to 2/3rd the amount ( it should be thick and syrupy). Add the strained stock from the cooked chicken into this mixture.

Add the double cream, boil , season with salt and pepper.

Mix the chicken into this sauce and heat it thoroughly till evenly coated.

Sprinkle basil leaves before serving._Q6A1335_Q6A1336

Serve with bread or steamed vegetables.